Home \ Recipes \ Provolone and Cherry Tomato Empanadas
Provolone and Cherry Tomato Empanadas
20'
Medium
12345
For the empanadas:
300g Flour
90ml Bertolli EVOO
Bertolli Olive Oil for frying
90g White wine
10g Salt
For the filling:
10 Cherry tomatoes
200g Provolone cheese
Oregano
Step 1
For the empanadas:
Mix all the ingredients together to form a uniform dough.
Step 2
Roll out the dough and use a ring-shaped cookie cutter to cut the dough into 16 circles.
Step 3
For the filling:
Cut the provolone cheese into 16 pieces and quarter the tomatoes.
Step 4
Place a piece of cheese and 3 pieces of tomato on each piece of dough and fold in half. Use some egg to stick the edges of each empanada together and pan fry with olive oil for 2 minutes, until they are golden brown on the outside.
